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Bourbon Caramel Cheesecake

A rich and creamy cheesecake enhanced with bourbon-infused caramel, set on a buttery graham cracker crust.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Make sure it's at room temperature.
  • 1 cups granulated sugar
  • 3 large eggs At room temperature.
  • 1 teaspoon vanilla extract
  • 1 cups heavy cream
  • 0.5 cups Bourbon caramel sauce Can be store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until golden brown, then set aside to cool.
  3. In a large bowl, beat the softened cream cheese until creamy, about 2-3 minutes. Gradually add the sugar, mixing until well combined.
  4. Add the eggs one at a time, mixing just until combined, and stir in the vanilla extract.
Baking
  1. Pour the cheesecake filling over the cooled crust, smoothing it out evenly.
  2. Bake in the preheated oven for 50-60 minutes, until the center is set but still jiggles slightly.
Cooling and Serving
  1. Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours, ideally overnight for best results.
  2. Once chilled, drizzle the bourbon caramel sauce over the top before slicing and serving.

Notes

For added moistness, consider baking the cheesecake in a water bath to prevent cracks. Leftover cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Allow to thaw in the fridge overnight before serving.